Volume 10, Issue 128 - June 28, 2006

Greetings ,

The following text appeared in the April 2006 issue of Shrimp Business, published by SeaFood Business magazine for the Mexican Shrimp Council and Ocean Garden Products.

By Fiona Robinson

Pride of Place

Mexico on the label means top quality, sustainable shrimp.

Good chefs are obsessed with great ingredients. From basics like sun-ripened tomatoes and pristine fresh fish to such specialty items as imported cheese and exotic seasonings and condiments, from adobo to zahtar, they insist on top-quality products that provide superior flavor, value and freshness. But the story doesn't stop there.

Today's chefs also want to know where their food comes from. They want to know that it's safe and wholesome and that it's been produced or gathered in ways that they — and their customers — can feel good about. Anyone who pays any attention to menus has seen the telltale buzzwords: organic, grass-fed, line-caught, free-range, local, seasonal, natural, artisanal. It's all part of a growing new trend that's come to be known as "sustainability"—describing food that's raised and harvested in ways that make a minimal impact on our resources.

Chefs these days are all over sustainability. "It's the right thing to do," says Daniel Bruce, chef of Meritage Restaurant in the Boston Harbor Hotel, who buys as much product as possible from local farms, organic producers and other sustainability-conscious sources. "Plus, I'm convinced you get better quality."

He's in good company, chefs from all over the country are paying more attention to where their food comes from.

To read the rest of the story...

Mexican Shrimp Council - Less is More, More than Ever. When you've got something this good, why cover it up? Find Out More!

Poached Authentic Mexican Shrimp with Chipotle Aioli and Mint Cilantro Rouille

Regular Mayonnaise

Makes 1 liter

Ingredients:

3 tablespoons lemon juice
1 egg yolks
3/4 quart vegetable oil
salt and pepper to taste

Preparation:

Blend the lemon juice and the egg yolk. In a steady stream add the vegetable oil until well mixed. Season with salt and pepper. Divide the finished product in 2 equal parts.

Chile Chipotle Aioli

Makes 1/2 liter

Ingredients:

1/2 liter mayonnaise
3 tablespoons juice of canned chile chipotle
1 teaspoon lemon juice
salt to taste

Preparation:

Place the mayonnaise in a bowl, add the chile chipotle juice and lemon juice. Mix well until even. Adjust seasoning.

Mint Cilantro Rouille

Makes 1/2 liter

Ingredients:

1/2 liter mayonnaise
1/2 cup olive oil
1/2 cup lime juice
1/2 ounce chives
1/2 cup tightly packed cilantro
1/2 cup tightly packed mint
salt to taste

Preparation:

Blend all the ingredients together. Place the mayonnaise in a bowl, add the herb mixture. Mix well until even. Adjust seasoning.

From Chef Josefina Santacruz, Pampano Restaurant, New York
A Modern Mexican Restaurant

Source: The Mexican Shrimp Council

Shrimp Form:

Whole shrimp: Deceptively large. Once the head is removed only about 50% of the shrimp remains. Used mainly in ethnic Asian and Hispanic dishes.

Headless shrimp: Standard form in the U.S., includes vein, shell and tail.

P.U.D: Peeled and undeveined raw shrimp.

P&D: Peeled and deveined raw shrimp.

IQF: Shrimp that has been individually quick-frozen, a process that occurs shortly after the shrimp is gathered to maintain freshness.

Cooked and peeled shrimp: Cooked, frozen and IQF'd shrimp. Smaller sizes are referred to as salad shrimp. Larger, as cocktail shrimp.

Source: The Mexican Shrimp Council

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Camarones Pampano

Serves 4

Ingredients:

Tomato Broth:

2 cups chicken stock
1/2 Spanish onion
4 tomatoes
1 serrano chile, chopped
1 garlic clove
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Stuffed Anaheim Chiles:

4 Anaheim chiles
3 cups vegetable oil
ice cold water
12 ounces soft goat cheese
2 tablespoons fresh cilantro, chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Shrimp:

20 U-15 Ocean Garden Authentic Mexican Shrimp, shelled, deveined and tail on
2 tablespoons canola oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

To Finish the Sauce:

1 tablespoon oil
2 plum tomatoes, cored and diced
1/4 Spanish onion, diced (about 2 ounces)
1 small red bell pepper, julienned
1 small yellow bell pepper, julienned
1 small chile poblano, julienned
1 chile serrano, finely chopped
salt
freshly ground black pepper
1 teaspoon sherry vinegar
2 tablespoons fresh cilantro, chopped

Preparation:

For the Tomato Broth:

In a small sauce pan, combine stock, onion, tomatoes, serrano chile, garlic, lemon juice, salt and pepper. Simmer for 20 minutes. Pour into a blender and purée.

For the Stuffed Anaheim Chiles:

Place oil in a sauce pan. Heat the oil to frying temperature (350 F). Have ice cold water in a bowl ready. Dip the chiles in the hot oil and leave for a few seconds until they start to blister. Remove and place in ice cold water. Take the chiles out one by one and peel (the skin will come off easily).

Make a slit lengthwise in the middle, remove the stem, seeds and veins, leaving the chiles whole. Mix the goat cheese with the cilantro, salt and pepper and stuff the chiles. Set aside. While cooking shrimp/finishing sauce, place chiles in a preheated 350 degree oven for 7 minutes until cheese is melted.

For the Shrimp:

Season Authentic Mexican Shrimp with salt and pepper. Heat the oil in a sauté pan and sauté the shrimp, turning when the bottom side is pink. Cook for approximately 4 minutes until opaque. Remove and set aside in a warm place.

To Finish the Sauce:

Heat a skillet, add the oil and when it's smoking, add the onion, tomato and peppers. Season with salt, turn occasionally so the vegetables don't burn. When partially cooked, add serrano chile if desired, sauté lightly and add tomato broth. Let simmer for 2 to 3 minutes. Adjust seasoning, add sherry wine vinegar and cilantro.

To Serve:

In the center of each of 4 large, shallow soup bowls, using tongs, divide the peppers and vegetables equally. Using a spoon, divide the remaining broth amongst the bowls. Carefully place the Anaheim chile in the center of the plate. Arrange the shrimp, 5 on each plate, around the chile. If desired, garnish the rim of the bowls with powdered chile.

Executive Chef Richard Sandoval; Chef de Cuisine Josefina Santacruz of Pampano, New York, NY—Modern Mexican Restaurants

Source: The Mexican Shrimp Council